RICE PILAF

This is a delicious way to do rice pilaf. No need for saffron here. The red pepper gives it great flavour and color. Basmati rice is the preferred choice for pilaf. In the seventies the Schnitzel House in Prince George served their schnitzel with rice pilaf. I thought it was an odd combination. Forward great aunt Olgi's visit from Hungary trying to strike up a conversation  with our waitress in German at the Schnitzel House. I don't know who was more perturbed, the young lady or my aunt... I wish she could have met the Chinese guy who ran the Greek Grill at a food court in Victoria. Aunty never really got Canada.

RICE PILAF
1/8 cup butter
1 Tbsp oil
1/2 medium onion, diced
1/2 red pepper, diced
1 clove of garlic, minced
1 cup Basmati rice
2 cups chicken broth
salt and pepper to taste

• Melt the butter or margarine in a medium sized pot.

• Add the oil.

• Add the onions,  red peppers and the garlic; sauté until soft.

• Add the rice and stir over moderate heat for 2 minutes.

• In a small saucepan bring the chicken broth to boiling.

• Add the hot chicken broth and bring to boil.

• Cover the pot immediately.

• Reduce heat to low and cook covered for 5 minutes.

• Do not remove the lid during cooking.

• When the pot has no remaining liquid the rice is done.

• Toss with a fork.